Summer Squash Tacos with Creamy Avocado Tomatillo Salsa

Combine the squash, oil, chili powder, oregano, cayenne, salt, and pepper in a large bowl and mix till the squash is coated evenly. Heat a grill pan or cast iron pan to medium high heat. Once the pan is hot, place the squash pieces on the pan so that they don't over lap. Keep and eye on your squash and when the bottoms start to brown and get juicy, flip them over. This will probably happen at different times for different pieces, depending on the thickness and location on the pan. Cook till all of the squash is soft and lightly browned or grilled.

Meanwhile, mash the avocado in a bowl and add a pinch of salt and the tomatillo salsa. Mix well and set aside.

In a small plastic bag mix the sour cream and water. Seal the bag and swish it around till thoroughly combined and set aside.

When the squash is close to being done, heat the tortillas in a pan over medium high heat.

To assemble the tacos, place two tortillas on each plate. Divide the grated cheese among the 4 tacos. Then layer the squash on top. Next put a small handful of sprouts on each taco and top that off with some salsa. If you where able to get some squash blossoms, tear them gently and divide them amongst the tacos. Now for the fancy part, cut the corn of your plastic bag ever so slightly to create a little hole, like for frosting. Now gentle squeeze out the sour cream as you move back and forth a long the taco (shown in pictures above). Lastly top with almond slices and hot sauce and enjoy!